Hot Artichoke and Spinach Dip

By RossanaV

Serve it with raw vegetables such as cucumber slices, carrot sticks and celery.



Serving Size: 1/4 cup
Carb Servings: 0
Exchanges: 1 vegetable, 1 fat
Nutrient Analysis: calories 70, total fat 4g, saturated fat 1g, cholesterol 6mg, sodium 182mg, total carbohydrate 4g, dietary fiber 2g, sugars 1g, protein 3g

Ingredients

• 1/2 cup light mayonnaise
• 1/2 cup fat-free plain yogurt
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried, or 3 tablespoons fresh, minced onion
• 1 teaspoon chopped garlic
• 1/2 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed
• 1 can (14 ounces) artichoke hearts, drained, rinsed and coarsely chopped

Preparation

Step 1

Preheat oven to 350 degrees. Spray a pie plate with nonstick cooking spray. Mix together mayonnaise, yogurt, Parmesan cheese, onion, garlic, basil and pepper. Add spinach and artichoke hearts. Mix until blended. Spread evenly in prepared pie plate. Bake for 25 minutes or until heated throughout. Serves: 12.